RECIPE' . ECONOMICAL SAUSAGE. Take ilb of flour, 4oz. of finely-chopped suet, a pinch of salt, and mix all together with water to a paste, and roll out thinly. Take pb of sausage meat, spread over, and roll. Tie in a cloth for two hours and a-half, and serve very hot.

MARMALADE COMPOTE. Two ounces of butter, two ounces of sugar, the beaten yolks of four eggs, orange mar malade, puff paste. Line a pie-dish with puff paste, spread orange mannalade thickly over it, melt the butter, add the sugar and yolks of eggs beaten for twenty minutes, pour it over the marmalade, and bake for three quarters of an hour.

STEWED MUTTON WITH CELERY. Take a piece of the scrag end of mutton, place it in a saucepan, cover it with hot water, and stew gently for an hour. Then add half an-onion and one large head of celery cut in pieces an inch long. Let all stew together until tender, take up the meat, slightly thicken the gravy, season with pepper and salt, and pour round the meat. Scatter chopped pars ley over, and serve.

ROAST RIBS OF BEEF. This is a very good joint if the middle ribs are selected; they may be boned and rolled, or the ends of the bones cut off before roast ing, and used for another dish. Allow quarter of an hour for every pound of beef, and an extra quarter for each six pounds. Pour a little gravy over the meat when on the dish, and garnish with scraped horseradish placed in tufts on the joint, and edges of the dish.

THE LOCKYER . SHOW. [BY OUR SPECIAL REPRESENTATIVE.] The thirteenth annual exhibition of the Lockyer A. and L Society was this year held at Gatton, on Wednesday and Thursday, the 30th. and 31st. ultimo- Considering the disastrous and protracted drought, which the Lockyer in common with other portions of the State, has suffered from, the show was a highly successful one. His Excellency the Governor, Sir H. Chermside, who journeyed by special train from Brisbane, accompanied by the Premier and several M.M.L.A.'s, formerly opened the show on Thursday, in the presence of a large and influential gathering. On arrival at the Railway Station he was presented with an address of welcome on behalf of the Board and citizens of the Lockyer district. Amongst the numerous exhibits, those in the Agricultural section were the main feature of the show, the splendid quality of the produce earning warm congratulations from the visitors present. A fine collection of Agricultural products exhibited by M...

THE ABORIGINAL QUESTION IN QUEENSLAND. HOW IT IS BEING DEALT WITH. BY WM. LEES, Author of " Picturesque Queensland," Etc., EtCg [CONTINUED. THE MISSION STATIONS (CONTINUED). NORTHERN QUEENSLAND. frabah ision ition ARRABAH MISSION STA TION, which is also a Refor matory under the Act, is about 10 miles from Cairns, on the shore of the west side of False Bay, looking north across Trinity Bay. It stands on the Cape Grafton aboriginal reserve, which extends from Trinity Bay, south to the Mulgrave River, and from the sea coast west to the top of the Malbon-Thompson Range and the Bell Peaks, in area about So square miles, and is undoubtedly the best aboriginal reserve in Australia. It possesses boundless fishing resources, an abundant supply of excellent water, a large area of good agricultural land, and is favoured with a very healthy climate. It is also isolated from all white settlers by a jungle-clad range, and forms an ideal reserve for aboriginals. It was selected tor this latter pur...

FARMING IN SOUTH AFRICA. Mr. A. B. Paterson writes as follows about farming on the veldt. The veldt here is parched and dry, and the karoo bushes, which are the only vegetation worth speaking of, are dusty and grey like our spinifex country There is no fuel, but a kind of green broom grown on the kopjes and burns .well even while green. For all farm house work manure is burnt. It is dried into big square blocks and looks like paving stone at a distance. The farmers live by sheep, cattle and ostriches. The country carries a sheep to six acres, an ostrich to 12, and a horse to 20. At least those are the figures given to me by a farmer, but they are not veiy reliable.

THE QUEENSLAND COMMERCIAL JOURNAL. H Queensland Commerce, Minirjg aqd Finance," With which is Incorporated "THE QUEENSLAND MINES AND WOBK8 GAZETTE" And "THE QUEENSLAND BUILDING, ENGINEERING AND MINING NEWS." Illustrated Monthly 6s. per Annum. The First Two Numbers of New Seriee jnsft issued, containing Four Splendid Supplements-Mr. A. S. Hafte, the new Q.N.A. Secretary; The Commercial Merita Load(oartoon); Mr. S. W. Walker, General Jilanagerfor'Queensland, New Zealand Insurance Co., etc, and a view of the Head Queensland Offices; illustrated artfoiesuponuDredgingin the^BrisbaneBiver**? **/TheSameon and the HerouleB at Work,"six views; and Portraits of Mr.B. A. B. Oollen,Oaptains Almond and MKokay. She Bomanoe of Queensland Mining-(1) Mount Morgan, fully illo^ted. The Great Pumping Engines of the Aberdare Colliery, Ipswich. TheAldershot Smelting Works and Walkers Limited, Ironfounders, Maryborough, illustrated. Special Beport on the Great Cyanide Case by E. W. H. Fowles, M.A., L.L.B....

HISTORICAL. THE first historical records we have of this district date from 1770, when Captain Cook sailed past and named Moreton Bay in honour of Earl Moreton. In 1799, Lieutenant Flin ders, being sent from Sydney to explore the north-eastern coast of Australia, entered Moreton Bay, and landed upon Bribie Island. He saw Pumice-stone Channel at the northern part of Moreton $ay, and believed it to be a river; he went ashore on the mainland, and ascended one of the famous Glasshouse Mountains, near the base of which the North Coast railway line now runs. Flinders, however, after spending fifteen days in the vicinity, failed to discover the Brisbane River, and continued his journey north ward. Three years later he again passed northward to the Gulf of Carpentaria. The next visitor was Lieutenant King, in 1817, who surveyed a portion of the Queensland coast. In 1823, Lieu tenant Oxley, in the course of a voyage undertaken with the object of discovering a site for a new penal settlement ...

SWISS PUDDING. Take the weight of two eggs in butter, castor sugar, flour, and ground rice. Beat the butter with a wooden spoon until it is soft, then add the sugar, and when this is thoroughly mixed, the eggs, well beaten, and sift in the flour and ground rice (previously mixed together), and pour in sufficient milk to make the mixture of a cream like consistency. Butter a pie-dish, stir half-a-teaspoonful of baking-powder into the pudding, place it in the dish, and bake it in a quick oven until it is evenly browned. When the pudding has cooled a little, turn it carefully out of the dish, and directly it is quite cold cover the top with lemon-curd, and scatter it thickly with desiccated cocoanut.

STEWED SPINACH AND EGGS. Pick and wash, the vegetable, put it in a saucepan of salted water and cover. Let it boil till tender, and shake the vessel frequently during the process. When done, drain in stantly on a sieve and place in a dish*, pre pare some poached eggs whilst the vegetable is boiling, and serve these upon the top of the spinach, which may be further decorated with sections of orange or lemon, and served with a bowl of good melted butter.

CHEESE SOUFFLE. Take four ounces of cheese, the same quan1 tity of butter, six eggs, and pepper and salt to taste. Grate the cheese, and melt the butter soft, then mix it with the seasoning. Break the eggs, separate the yolks from the whites, mix the yolks with the cheese, ets. Beat up the whites to a stiff froth, and after all the other ingredients are well mixed, stir in very lightly and at the last minute the whites. Bake for fifteen minutes, and dish at once, or the souffle will fall. Half this proportion makes enough For four or five people.

BLACKALL RANGE RAILWAY. The Minister for Railways, in reply to a deputation of gentlemen who recently waited upon him with a petition for the survey of another route for the proposed railway from Woodford towards the Blackall Range, stated that he could see no probability of any rail ways being constructed in addition to those which had been sanctioned; at any rate, not until conditions improved. He advised that the settlers, instead of waiting for a railway, should consider whether they could not get a practicable road to Landsborough. There was a general vote for roads; if it were found on enquiry that a part of that could be granted by the Railway Department to aid in making a road which would bring traffic to the rail- way, he would try to get a grant for them. At any rate, he would instruct the surveyor to take a flying run over the proposed route that he might report whether it would be ad visable to make a survey. Anakie sapphire field is turning out some good stones. There h...

BRISBANE. THE City of Brisbane, the capital of the State of Queensland, is situated in Lat. 27deg. 28min. S., and 153deg. 6min. E. long., on the Brisbane River, about 18 miles from its mouth, at an elevation of 59 feet above sea level. The population within a five-mile radius numbers over 108,468, and in the ten- mile radius 150,000. For purposes of local government it is di- vided into five wards—North, East, West, Valley, and Kangaroo Point—each of which elects two aldermen to the City Council, which is presided over by a Mayor elected by the Aldermen. The area of the municipality is 2½ square miles; it contains 52½ miles of streets, and rateable property in 1901 to the value of £5,830,809. The Brisbane River is spanned by an imposing iron bridge 1,022 feet in length and 73 feet in width, erected at a cost of £133,000, connecting North and South Brisbane. The Municipality of South Brisbane has an area of 4 square miles, contains 70 miles of streets, and rateable property to the va...

INSTRUCTIONS FOR USING THE HOUSEHOLD BUTTER CHURN. Before using, thoroughly cleanse the churn with warm water, then fill with cold water, which pour away after rinsing the container by a few turns of the handle. Ini churning, either .weet or sour cream may be used, but cream should be preferred which has become slightly sour, as it has then reached the proper degree of maturity, and consequently yields the best results, both in respect to quality and taste. The cream is poured into the glass container, which ought not to be filled1 more than half full. Any quantity, however, less than half the capacity of the container can be churned, pro vided the lower part of the beater be covered. The cream should have a temperature of Very Dressy Blouse of Soft Silk ; Picture Hat of Chantilly Lace. Beautiful Hat of Satin Straw &amp; Lace, with Bunches of Roses. 61/63 deg. Fahrenheit; this can easily be re gulated by placing the glass in warm or cold water. Now hold the grip on the top of th...

MESSRS. ALLAN &amp; STARK, IMPORTING DRAPERS, ETC., QUEEN STREET, The fashionable hats this season are lavishly trimmed with flowers, laces, ribbons, but all the materials are made so beautifully light that the weight is reduced to a minimum. The shapes are numerous, picturesque and becoming-every face can be suited. The style of the hats are broader and more drooping at back and front, and many have ends of lace and ribbon en twined with flowers falling over at the back; this style is par ticularly pleasing for summer fetes. As trimming, green is a particular favorite this year, and is very smart when used on the popu lar burnt straw hat; flowers and foliage, green tulle, chiffon, tinted laces, chene ribbon associated with black velvet make most charming trimming. Some of the new models are as follows :-No. i-Stylish hat of white chiffon and lace. The brim is a drape of very pretty white lace, while the crown is covered with folds of chiffon, loops of black velvet and lace fall...

' Where the Fire-Crackers Come From. Most of the small fire-crackers, and practically all the big ones, that were formerly made in China are now made in this country. It is dangerous business making them, as well as shooting them off, a point patriotic children should bear in mind when celebrating the nation's birthday. As the most essential part is lots of noise, why doesn't someone invent a fire-cracker that will make a tremendous racket and yet not be a menance to life and property. More accidents and more fires are caused by celebrations than by any other one agency, so the statistics say. But then the celebrations, must be celebrated somehow, and the old folks are too busy doing other things to give it proper attentton.

Round the Shops. B. G. WILSON &amp; CO., IMPORTING IRONMONGERS, QUEEN STREET, BRISBANE. With the approach of warmer weather, a arger demand may be expected for pure ^drinking water. In the household, the school,or the factory, one of the first essentials to cleanli ness and health is to see that the drinking water is pure. Especially is this applicable to this State, where, owing to the prolonged drought, all lands of matter con taining microbes of the most dangerous nature, have gathered in the spoutings, roofings and tanks of houses and dwellings. Recent developments at the Enoggera Reservoir also point to the fact that the water from that supply must be any thing but of a purifying nature, in fact, hardly fit to take a bath in. To meet this demand Messrs. B. G. Wilson and Co. have just opened up a line of those celebrated germ proof filters, known as the Berkefeld. These filters have passed exhaus tive tests in England by members of the British Medical Association. Dr. Andrew...

AN IMPORTANT MATTER. Every year the earth that forms the floor of the poultry houses should be removed to the depth of three or four inches, and fresh, earth put in place of the old. This is very necessary to the health of the fowls, as the earth, after forming the floor of a house for a year, be comes filthy from droppings and germs that produce diseases. A neglected house is a sure breeder of cholera and other ailments to which poultry are heirs. When the fresh earth is put in, it is well, also, to make a thin lime wash, add half a pint of crude carbolic acid to every gallon of the wash, then apply with a spray pump, forcing the mixture into all the crevices of the building, roof and sides. This is an ex cellent purifier and germicide, as well as des troyer of lice and mites, upon- whose presence in the house iit is usually safe to rely.

ADDLED EGGS. The causes of eggs becoming addled when set for hatching are many. Often they are kept in warm premises prior to being set, and fre quently they are allowed to remain in the nests too long after they have been laid; some times the egg is not fertile through faults on the male bird's side, and often through the hen being too fat, etc. There are numerous causes to ascribe for infertile eggs. The best pre ventive measures are to keep the breeding stock in good healthy order, not too fat, but vigorous and lean. Collect eggs daily and store them in a cool cellar, or, better still, set them quite fresh. Let the stock cock bird be always in his first or second season.